Bermuda Bacardi Rum Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Chopped pecans or walnuts |
| 1 | Box yellow cake mix, 18 1/2 | |
| oz | ||
| 1 | Vanilla instant pudding & | |
| pie filling 3 3/4 oz | ||
| 4 | Eggs | |
| 1/2 | c | Cold water |
| 1/2 | c | Cooking oil |
| 1/2 | c | Dark rum, 80 proof |
| 1/4 | lb | Butter, or marg |
| 1 | c | Sugar |
| 1/4 | c | Water |
| 1/2 | c | Dark rum |
INSTRUCTIONS
Source: Goslings', Bacardi Int'l Recipe Card Cake: Preheat oven to 325F. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan using a spoon to gently push them up the sides of the pan a little. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour (check at 45-50mins). Cool. Invert on serving place. Prick the top with a skewer or fork. Spoon & brush glaze evenly over top & sides. Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes while stirring constantly. Remove from heat & stir in rum. Glaze application: You want the glaze to be soaked as far into the cake as possible. You have to be patient. I have two methods I find work. First i push a fork in about 1 1/2 inches and gently pry open the hole - then i dribble glaze down the fork and let the cake soak it up as i go. The second method is much more successful - i use the fork the same way but i use a childs medicine dropper (the kind with the bulb on the end) and inject the glaze right into the cake. Notes: Kahluha can be substituted for rum. If using yellow cake mix with pudding already in it; omit instant pudding, use 3 eggs instead of 4, 1/3 c of oil instead of 1/2. This cake is best left to sit for a day before consumption. Posted to FOODWINE Digest 22 October 96 Date: Wed, 23 Oct 1996 11:54:43 -0400 From: Rod Grant <rodgrant@MAGI.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 5960
Calories From Fat: 2071
Total Fat: 234.1g
Cholesterol: 757.6mg
Sodium: 4929.6mg
Potassium: 1181mg
Carbohydrates: 800.7g
Fiber: 9.9g
Sugar: 427.2g
Protein: 47.1g